gfron1

Gray Kunz is what most people go gaga over. I prefer spoons for a dime at antique stores.

I like to remind people to check out Amazon UK and the other country sites for books not available in the US. This morning I picked up: Honey & Co The Modern Preserver Our Korean Kitchen Shipping for the three was $19US.

Just low grade truffles. I'm having a difficult time telling from the website if they're from Italy or Oregon. I think Italy but the one you showed being sold from a company in Oregon. My 2 cents...pass. The low grade ones just aren't worth it. HERE's the manufacturer's website.

I love learning about this process. I wrote my agent saying "this is crazy," and her response:

I'm now thinking a different angle on this. If you aren't cut in, will you be happy and be able to continue working their without a grudge? If not, then be direct, ask, take the fate that's handed to you good or bad, and move on with your life.

I'm in agreement that the boat has left the dock. Maybe a generic question like, "Will there be opportunities for employees to buy into the business (hee hee) or finders fees for major investors?" But even that feels awkward and risky to me.

I don't anticipate it being eaten, but it should be food safe. I'm wondering about proportions of egg white to powdered sugar or anything that could be added to it, or maybe I just need to stop being a crybaby and make it.

i just remember it not being a solid bond. I would use construction adhesive if I thought I could get away with it.

Part of my concern is that I have to transport this across town and want to it to stay in one solid piece. I'm doing some behind the scenes architecture as well to reinforce things.

I haven't made a gingerbread house in years and I committed to make one for a fundraiser this year. I have 2 weeks to make it. I pulled the gingerbread recipe from earlier in this topic. I vaguely remember glueing with royal icing and it not working so well. Can someone share a recipe with me that will hold that mother together through a hurricane? Thanks. BTW, the theme is Victorian Christmas and I'm going to go for a Victorian circus Christmas.

Very, very interested, but life is in chaos til I know where we're moving and when.

They just got that smoker last week. Its their 3rd smoker since they opened and they keep maintaining quality as they up quantity. They were cooking as part of the Phoenix team that cooked at the Beard House last week.

Interesting. (and no, I wasn't looking for the philosophical explanation) I found it much more fresh Californian, maybe a bit Italian so in that sense I could see it being considered Mediterranean. But I wouldln't lump it into any one category...just kinda New American.

Its all about Hoosier Sugar Cream pies today!

Why's that Anna?

This morning I had the opportunity to test what I really needed to test with the EZTemper - would it work on slightly off temper chocolate. I took 4000g of grainy, slightly bloomed 75% and melted overnight to 36º. I actually went too high and in the morning it was at 38º. I stirred, dropped the dial a bit and came back later in the afternoon. It was 35º. Let it go overnight because I was out of time. This morning I added my 40g of the butter, shelled and chilled for 15. They popped right out perfectly shiny. That is what I need this machine for! I'm too distracted to not have temper issues and I hate doing the whole process from the beginning if I don't need to. So this was great news.

Here you go:

Actually very well I think. The ingredients that are specific (like certain cabbages) are easily substituteable. Do the look inside feature on Amazon. I really think this is a great one.

A friend just bought some kombu cha and can't find instructions on how to brew it. This is a solid tea, not powdered. Anyone know?

I received that last request yesterday. Since the manuscript and photos are complete, I packaged what she wanted and got it sent off to her today. My thought is that most authors have a bit of work to do before they send it and I want the graphics team to spend as much time as they can on mine. I'm guessing their catalog will have 50 new titles (I could go look at old ones, but haven't), so I want to be front of the line before the designers are fried.

Chapter One is one of my favorite books. I also have a real love affair (not for design reasons but the passion in it) for Black Pudding & Foie Gras. Many of my favorite books have been found on Amazon UK or FR instead of US.

Here's what I sent her for my vision for the interior of the book

I've been sick so I'm making my way through my 2 and a half foot talk stack of unread new books. This morning I read Gjelina and I can not recommend it highly enough. It is perfect for the eG crew. Really, go get it...and do it through the eG Amazon link so a bit of change comes back for maintenance: Gjelina

I snipped her opening line which was an apology for the form letter quality of the message. She's still focused on wrapping up their catalog which is all of the books anticipated for fall '16 release.

I continue to say...what a crazy process. Today's email: